Are you ready to transform your ordinary weeknight meal into a flavor explosion that will have your taste buds dancing? This Chicken Pepper and Tomatoes dish is about to become your new go-to recipe that combines the vibrant flavors of Mexican cuisine with the simplicity of a one-skillet wonder. In just 45 minutes, you'll create a mouthwatering meal that's packed with protein, bursting with color, and guaranteed to impress even the pickiest eaters in your family!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 chicken breasts, diced
- 1 bell pepper, chopped
- 2 cups tomatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare all ingredients by dicing chicken breasts into bite-sized cubes, chopping bell pepper and onion, and mincing garlic. Set aside diced tomatoes.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and becomes fragrant.
- Add diced chicken to the skillet, season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until chicken turns golden brown and is nearly cooked through.
- Add chopped onions and minced garlic to the skillet. Sauté for 2-3 minutes until onions become translucent and fragrant.
- Sprinkle cumin and chili powder over the chicken and onion mixture, stirring to evenly distribute the spices and toast them slightly.
- Add chopped bell peppers and cook for an additional 2-3 minutes until they start to soften.
- Pour in diced tomatoes, stirring to combine all ingredients. Reduce heat to medium-low and simmer for 10-12 minutes, allowing flavors to meld together.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let rest for 2-3 minutes before serving hot.
- Serve over rice, with tortillas, or as a standalone dish. Garnish with fresh cilantro or green onions if desired.
Tips
- For maximum flavor, make sure to pat the chicken dry before cooking to ensure a beautiful golden-brown sear.
- Don't rush the spice toasting step - letting cumin and chili powder bloom in the hot pan releases their deepest, most complex flavors.
- Use fresh, ripe tomatoes when possible for the best taste, but good-quality canned diced tomatoes work perfectly in a pinch.
- For extra heat, add a diced jalapeño or a pinch of red pepper flakes during the cooking process.
- Let the dish rest for a few minutes after cooking to allow the flavors to meld and the sauce to slightly thicken.
- This recipe is incredibly versatile - try serving it over quinoa, cauliflower rice, or with warm tortillas for different meal experiences.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 28g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 75mg
